Food: Taking the twins to kindergarten to be chefs

Chapter 365 Boneless Hairtail
"Daddy, bye~"

"Bye, listen to the teacher..."

After sending Qingqing and Weiwei to the Small (4) Class classroom, Huang Jun turned around and walked towards the kitchen.

Arriving at the kitchen door...

He saw Liu Suyu busy leading the deliverymen to unload the goods.

He walked forward and greeted him warmly: "Manager Liu, good morning!"

"Good morning, Chef Huang."

Liu Suyu raised her head, looked at Huang Jun with her beautiful eyes, and replied with a smile: "The hairtail you need has been delivered. Take a look at the quality."

Huang Jun walked forward, opened the box containing the hairtail and examined it carefully.

The eyes of the hairtail fish were clear and bright, the gills were bright red, and the scales on the fish were intact without a single drop of scale…

Ok.

You can tell at first glance that it is fresh and good stuff!
He nodded with satisfaction, a smile of approval on his face: "Manager Liu, you are really attentive. This batch of hairtail fish looks bright in color and of high quality. It's really good!"

"Ok!"

Although Liu Suyu looked calm, there was a barely perceptible glimpse of pride in his eyes, and he still felt a sense of relief and satisfaction in his heart.

After all, my work has been recognized by professionals!
Huang Jun took a few glances, then closed the lid, turned around, and gave clear instructions to Aunt Li and Aunt Lin who were busy not far away: "Aunt Li, Aunt Lin, please take care of these hairtails. Remember to cut off the heads, fins, and tails. You don't need to keep them."

Although there is a saying in some areas that hairtail heads are not edible, in fact, hairtail heads are edible.

However, considering that the hairtail head has less meat and is time-consuming and laborious to clean, and the risk of cuts from the hairtail's sharp teeth, as well as the safety for children to eat, Huang Jun decided to discard it.

In addition, fish fins and tails are easily burnt during frying, which may not only damage the taste of the dish, but also bring unnecessary bitterness to the whole dish, affecting the taste of the whole dish.

In order to make the dish more perfect, Huang Jun also chose to remove these parts.

Aunt Li and Aunt Lin responded, "Okay, I understand!"

The voice just fell.

They acted quickly, moved the boxes of hairtail to the washing pool, and began to carefully process each hairtail according to Huang Jun's requirements.

Huang Jun turned and walked into the rest room, quickly changed into his chef's uniform, and prepared to cook today's main dish - boneless hairtail.

The reason why lunch is prepared first rather than breakfast is that this boneless hairtail fish needs to be simmered for at least an hour and a half, and preparation must be started in advance to ensure that it can be served to the children on time for lunch.

Just as he stepped out of the rest room and was about to go to the operation room, he saw that Liu Suyu, who had seen off the delivery man, did not leave in a hurry, but walked into the kitchen.

This scene made him slightly stunned, but then he smiled politely: "Manager Liu, you haven't left yet?"

Liu Suyu responded with a smile: "I'm here to see if there's anything I can help with."

Helping was just her excuse, her real purpose was to get a free meal.

"Well, we are busy today and don't need any help for now." Huang Jun said truthfully.

"It's okay, just go about your business, I'll help you pass the ingredients and tools." Liu Suyu's lips curled up with a faint arc.

Huang Jun looked at Liu Suyu's determined expression and finally did not insist on refusing. He just nodded silently and let her follow him.

After completing the necessary disinfection procedures, he walked into the busy operating room.

Liu Suyu followed suit and stepped into this place full of fireworks.

have to say.

Aunt Li and Aunt Lin work really efficiently.

In just a few moments, the hairtail has been cleaned.
Huang Jun quickly brought the cleaned hairtail to the stove, and together with Qian Guoxiang, he started the next step - cutting the fish.

This step is crucial when making boneless hairtail.

This is the only way to dissolve the fish bones during the stewing process.

of course.

There are many details to consider when making cuts on the fish. It is not enough to just casually cut the fish twice.

He used a one-line flower knife technique, which is the simplest and most direct of all flower knife techniques.

Although it was the simplest cut, Huang Jun still strictly followed the standard operation, the interval between each cut was controlled within one centimeter, and each cut was precisely cut to the spine of the hairtail.

This treatment not only helps the hairtail to better absorb the flavor of the seasoning, but also gradually softens the fish bones during the frying and stewing process, ultimately achieving a boneless effect.

Huang Jun cuts the hairtail into pieces at a length of about ten centimeters, with each piece showing a perfect pattern of cuts.

After all the hairtail fish is cut...

Huang Jun did not pause at all, but immediately moved on to the next key step in the cooking process - marinating.

He added sugar, salt and pepper to the stainless steel plate containing the hairtail slices. These basic seasonings added basic flavor to the hairtail. Then, he poured in an appropriate amount of cooking wine, as well as fresh onions, ginger and peppercorns.

Sichuan pepper can not only remove the fishy smell of hairtail, but also add a unique aroma, giving the hairtail a light Sichuan pepper fragrance and making its taste more layered.

However, although Sichuan peppercorns can work wonders when pickled, they need to be removed during the frying process to avoid the bitter taste after frying, which will affect the final taste.

After marinating, Huang Jun seals the container with plastic wrap and puts the marinated hairtail into the refrigerator.

Marinating meat at low temperature not only keeps the meat fresh and tender, but also allows the seasoning to penetrate the meat better, making the flavor penetrate deeper into the bone marrow.

During this period.

Huang Jun was not idle, but started making breakfast - a fragrant osmanthus glutinous rice cake.

"Chef Qian, please wash these red dates and cut them into small pieces of even size!"

Huang Jun took out a clean bowl while giving instructions, and mixed the right amount of glutinous rice flour and corn starch in the golden ratio. Then, he slowly poured in the milk, added the right amount of fine sugar, and stirred gently and evenly with chopsticks until all the ingredients were blended into a sticky and delicate paste, like flowing nectar.

In order to allow the glutinous rice cake to be smoothly demolded from the mold, Huang Jun dipped some cooking oil with a brush and evenly brushed a thin layer of oil film on the inner wall of the mold.

"Chef Huang, should we pour the batter into these molds?" Liu Suyu asked with a smile as he observed Huang Jun's every move.

"Correct!"

Huang Jun's eyes remained focused on the work at hand.

"How about I help you pour the batter!" Liu Suyu felt that she was capable of doing this job, so she volunteered.

Huang Jun didn't say anything too polite, and nodded in response: "Okay! Then you can help me. Pour two-thirds of the batter into the mold, and put a handful of chopped red dates, 8 in each mold."

As he spoke, he demonstrated how to slowly pour the mixed batter into the mold, dotted it with chopped red dates, as if it were inlaid with rubies.

Liu Suyu understood it clearly and followed Huang Jun's instructions, operating carefully.

Seeing that the hairtail fish had almost been refrigerated, Huang Jun handed the task of pouring the batter to Liu Suyu and Qian Guoxiang.

He also specifically told Qian Guoxiang that after all the batter was poured into the mold, it should be immediately placed in the steam oven and steamed in pure steam mode for 15 minutes.
Where is he!

Take out the marinated hairtail and prepare to start frying.

Before frying, he put on disposable gloves and began the careful picking work, picking out the onions, ginger, peppercorns and other ingredients used to marinate the hairtail one by one, to avoid them being fried in the oil pan and affecting the taste of the hairtail.

After all the ingredients were cleaned, Huang Jun poured a proper amount of oil into the pot.

Wait for the oil temperature to rise until the oil surface fluctuates and steam rises, reaching the perfect state of 70% hot.

He started putting the hairtail into the pot.

The hairtail has to be put into the pot piece by piece and not all at once.

Only in this way can each piece of hairtail be evenly heated and fried to a crispy outside and tender inside.

Moreover, the hairtails put into the pot cannot overlap.

This is because the hairtail has been cut into pieces, with only the spine connecting the two pieces. Once they are overlapped or turned over, the fish meat will easily fall apart, affecting the appearance of the finished product.

therefore.

Huang Jun carefully placed each piece of hairtail in the pan, keeping appropriate spacing.

After putting the hairtail into the pot, Huang Jun immediately adjusted the heat and turned up the heat to fry it.

During this process, except shaking the pan occasionally to prevent the hairtail from sticking to the bottom, he does not make any unnecessary movements to avoid destroying the shape and texture of the hairtail.

As the frying progresses…

The hairtail fish slowly rolls in the hot oil, gradually taking on an attractive golden color.

When the crackling sound in the pot gradually subsides and there is no more splashing, this is a signal that the hairtail fish is fried through.

At this moment, the hairtail has a crispy skin, dry and fragrant inside, and is so light that it almost floats on the colander.

Huang Jun used a colander to scoop the fried hairtail out of the oil pan and placed it on a tray covered with oil-absorbing paper to let the excess oil drip slowly.

Afterwards, he continued to fry the next batch of hairtail without any slackness.

Under his skilled technique, each piece of hairtail is evenly fried in oil until they are perfectly golden in color and crispy and tempting.

After all the hairtail pieces were fried, Huang Jun started the last step of making boneless hairtail - stewing in vinegar.

Although this step sounds simple, it can easily affect the final taste if it is not done properly.

In order to make the taste of hairtail fish more mellow, Huang Jun abandoned the pressure cooker and chose to stew it in a traditional large iron pot.

Before stewing the hairtail fish, you also need to fry the ingredients until fragrant, so that the aroma of the seasoning can be fully released and the taste of the hairtail fish will be richer.

Huang Jun put up a large iron pan and started frying the ingredients.

After the oil was hot, he put some fattier meat slices into the pan and began to stir-fry until the meat slices became slightly browned and gave off a rich meaty aroma.

He threw a few star anise into the pot to add fragrance.

Also added appropriate amounts of salt, five-spice powder, cooking wine and aged vinegar.

The spices blend quickly in the hot oil.

Two bowls of water and a handful of rock sugar were added to add a subtle sweetness to the dish, balancing the sourness of the vinegar.

When the soup in the pot starts to boil...

Huang Jun skillfully put the previously fried golden hairtail into the pot one by one, covered the pot, and turned the heat to the lowest.

Let the hairtail fish slowly simmer on the stove.

This way the fish meat can fully absorb the aroma and taste of the seasoning, while also allowing the fish bones to gradually soften during the stewing process.

now.

Huang Jun only needs to wait for time to pass and let the hairtail slowly complete its delicious transformation in the pot.

of course.

He did not rest because of this.

He stood up and walked to the steaming oven where the osmanthus glutinous rice cake was located, and carefully checked the steaming of the glutinous rice cake through the observation window.

Amid the steam, the glutinous rice cake gradually becomes plump and elastic under the action of heat, exuding the sweet fragrance of red dates and glutinous rice.

At the same time, outside the kindergarten gate, three private cars were slowly driving towards the parking space in front of the kindergarten.

(End of this chapter)